Pinangat na Isda is a dish cooked in kamias, a sour and tart fruit common is Southeast Asia.
The taste is quite similar to Sinigang na Isda, though not as tart and not in soup form.
Traditionally, it is cooked with kamias, but tamarind is also a good alternative.
The sour fruit is the base of the sauce, then tomatoes and fish sauce are added.
Just enough water is needed to cook the fish without making it look like a soup.
This recipe is for Fish Pinangat, which is different from the taro-leaves-in-coconut-sauce Pinangat from the Bicol region.
It is interesting to note, too, this Pinangat recipe from the book Philippine Cookery and Household Hints by Herminia Villacorta-Alvarez, published in 1982:
The recipe in the book states that Pinangat is a method of cooking fish in palayok or native pot with salt and little water over low heat.
It says this is a preservation method so the fish could last for weeks.
I think it's one of the ways of curing fish the time when refrigerators were not available in every household.
YOUR PINANGAT NA ISDA SHOPPING LIST:
IN THE PANTRY:
1 Boil the water with about 8 pieces of the kamias or tamarind, mash and strain the liquid.
2 In a pan, set the kamias liquid, the remaining 4 pieces Kamias, onion, tomatoes and fish sauce, and bring to a boil.
3 Add in the fish. If the liquid is drying out before the fish is thoroughly cooked, add a little water.
4 Season with salt and pepper.
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